Chocolate and caramel self-saucing puddings

These decadent self-saucing puddings are complete with an oozy melted chocolate centre. Serve drizzled with a rich caramel sauce and a dollop of vanilla ice-cream for the ultimate weekend dessert.

  • 25 mins preparation
  • 35 mins cooking
  • Serves 4
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Caramel sauce
  • 1/3 cup (75g) caster sugar
  • 40 gram butter, chopped
  • 1/2 cup (125ml) thickened (heavy) cream
  • 1/4 teaspoon sea salt flakes
Chocolate and caramel self-saucing puddings
  • 3/4 cup (165g) caster (superfine) sugar
  • 100 gram butter, melted, cooled
  • 2/3 cup (100g) self-raising flour
  • 2 tablespoon ground almonds
  • 1/3 cup (35g) dutch-processed cocoa
  • 1/3 cup (80ml) milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 50 gram dark (semi-sweet) chocolate, finely chopped
  • 1/2 cup (110g) firmly packed brown sugar
  • 1 cup (250ml) boiling water
  • 1 1/2 teaspoon dutch-processed cocoa, extra
  • 4 scoops vanilla ice-cream


Chocolate and caramel self-saucing puddings
  • 1
    Make caramel sauce: Place sugar in a small frying pan over low heat; cook, without stirring, 8 minutes. (The sugar will slowly liquefy then turn golden. If necessary, swirl the pan for an even caramel colour).
  • 2
    Taking care (the mixture will splutter), add butter, cream and salt; simmer 2 minutes, stirring if necessary until smooth. Cool to room temperature.
  • 3
    Preheat oven to 200°C. Grease four 1 1/3-cup (330ml) ovenproof dishes; place on a baking-paper-lined oven tray. Spoon 1 tablespoon of caramel sauce into base of each dish.
  • 4
    Process caster sugar, butter, flour, ground almonds, 2 tablespoons of the cocoa, milk, eggs and extract until smooth. Transfer mixture to a large bowl; stir in chocolate. Spoon mixture evenly into dishes. (Don’t worry about the caramel sauce coming up the side.)
  • 5
    Sift brown sugar and remaining cocoa into a small bowl; sprinkle sugar mixture evenly over puddings. Pour the boiling water into a small jug. Holding the back of a spoon over each pudding, carefully pour ¼ cup boiling water over the surface of each pudding to wet the sugar mixture completely.
  • 6
    Bake puddings for 25 minutes or until the top is cake-like and firm to the touch. Dust with extra cocoa. Serve immediately with ice-cream, drizzled with remaining caramel sauce.